Butter Crumb Coffee Cake with Cranberries
From tracycj 16 years ago
- 60 minutes to make
- Serves 16
A nice way to end a meal or compliment a cup of tea.
Ingredients
- Crumb Topping: shopping list
- 1 1/3 cup flour shopping list
- 2/3 cup light brown sugar shopping list
- 1/2 tsp allspice shopping list
- 1/8 tsp salt shopping list
- 1/9 tsp nutmeg shopping list
- 1/2 cup cold, unsalted butter shopping list
- 1/2 cup walnuts, chopped shopping list
- Cake: shopping list
- 1/2 cup sweetened, dried cranberries shopping list
- 1 1/2 cup flour shopping list
- 1 1/2 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 6 tbsp butter shopping list
- 2/3 cup light brown sugar shopping list
- 1 tsp vanilla shopping list
- 2 eggs shopping list
- 6 oz low fat vanilla yogurt shopping list
How to make it
- Heat oven to 350 degrees. Coat 9 inch springform or other pan with cooking spray.
- Crumb Topping: In bowl, mix flour, brown sugar, allspice, salt and nutmeg. Work in 1/2 cup cold unsalted butter with fingertips until mixture resembles coarse meal. Stir in walnuts.
- Cake: In bowl, soften cranberries in boiling water to cover, 10 min.
- Drain and finely chop. In 2nd bowl, whisk together flour, baking powder and salt.
- In 3rd bowl, beat butter until creamy. Beat in light brown sugar and vanilla until fluffy, 2 min. Add eggs. Beat in yogurt with flour mixture. Fold in chopped cranberries. Scrape batter into pan. Sprinkle with crumb topping. Bake until cake top is browned, 60 min. Let cool in pan 15 min. Remove side of pan. Cut into wedges.
- Serve slightly warm.
The Rating
Reviewed by 2 people-
love the recipe...just not cranberries. withh switch up to black raspberries or blueberries. you have my 5
karlyn255
in Ypsilanti loved it
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I like the sound of this recipe...
aussie_meat_pie
in My Kitchen loved it
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